Food & Nutrition
Best Bites: January 2012

Best Bites: January 2012

Chicken Sauté with Triple Berry Glaze

This sweet, yet slightly tangy dish is a fun and unique way to prepare chicken. With easy to find ingredients and a short prep and cook time, you can get this meal on your table in about 20 minutes. For those days when you don’t have a lot of time to whip up something to eat, this dish is ideal.

1 teaspoon salt
1 1/2 teaspoons freshly ground black pepper
1/2 cup all purpose flour
2 pounds boneless skinless chicken breast tenders
3 to 4 tablespoons canola oil
1 (12 oz.) jar Smucker’s® Orchard’s Finest™ Northwest Triple Berry Preserves
2 tablespoons prepared horseradish
Rice pilaf, prepared (optional)
2 teaspoons fresh chopped Italian parsley, if desired

Method: Combine salt, pepper and flour in a shallow bowl. Coat chicken with seasoned flour. Shake off excess flour. Heat 2 tablespoons oil in a large skillet over medium heat. Sauté chicken in batches, using additional oil as needed, about 4-6 minutes per side or until golden brown and an instant read thermometer reads 170° F. Transfer chicken to platter, loosely covered with foil. Combine preserves and horseradish in skillet, cooking over low heat until sauce begins to bubble. Return chicken to skillet, stirring to coat chicken evenly. Serve over rice pilaf and garnish with parsley, if desired.

Serves: 4

-Recipe courtesy of Smucker’s helps to put more veggies in your diet

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